Hazelnut and strawberry vacherin - recipe
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Prepare
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Serves
2 -
Cook
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Skill
Medium
Ingredients
For the meringue layers
- 50 g Hazelnuts
- 2 tsp Cornflour
- 4 Egg white(s) (free range) medium
- 225 g Unrefined golden caster sugar
For the filling and topping
- 300 ml Double cream
- 100 g Fromage frais
- 150 g Raspberries
- 400 g Strawberries
- 50 g Dark chocolate melted
- Hazelnuts a few, roughly chopped
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1
Preheat the oven to 110°C (fan 110°C, gas mark ¼). Line two large baking sheets with non-stick baking paper and draw on three 20 cm (8 inch) circles.
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2
Grill the hazelnuts until golden then finely chop or grind in a liquidiser or food processor until similar to breadcrumbs then mix with the cornflour.
For this step you'll need:
- 50g Hazelnuts a few, roughly chopped
- 2tsp Cornflour
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3
Whisk the egg whites until stiff peaks. Gradually whisk in the sugar, a teaspoonful at a time and continue whisking once all the sugar has been added for a minute or two until the meringue is very thick and glossy.
For this step you'll need:
- 4 Egg white(s) (free range) medium
- 225g Unrefined golden caster sugar
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4
Fold in the hazelnuts and cornflour, then spoon the mixture into a large piping bag fitted with a 1 cm (1/2 inch) nozzle and pipe three meringue circles onto the prepared circles, starting in the centre of each circle. Alternatively you can spoon the meringue on to the paper and spread with a round bladed knife.
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5
Bake for 75-90 minutes or until the meringue circles can be lifted easily from the paper. Leave to cool on the paper.
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6
When ready to serve, whisk the cream in a bowl until it forms very soft peaks then fold in the fromage frais.
For this step you'll need:
- 300ml Double cream
- 100g Fromage frais
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7
Transfer one of the meringues to a serving plate, spoon over one third of the cream mixture then sprinkle with one third of the fruit and drizzle with a little of the chocolate. Cover with a second meringue then repeat the layers topping with fruit, extra hazelnuts and drizzles of melted chocolate.
For this step you'll need:
- 150g Raspberries
- 400g Strawberries
- 50g Dark chocolate melted
- Hazelnuts a few, roughly chopped